Save this one for after Thanksgiving day when you aren’t sure what to make with all of your leftover mashed potatoes.
We eat a lot of mashed potatoes in our house. For starters, BL is from Wisconsin and knows his way around two foods: corn and potatoes. He also happens to make the best mashed potatoes, something he takes very seriously. He’s pretty specific on his recipe and I see no need to stray from it: skins on, mashed in the pot with plenty of butter, milk and salt. They are so perfectly creamy, I request them at least a few times a month.
To make mashed potatoes more of a weeknight food, we use The Little Potato Company creamer potatoes. They are the perfect small size, which means they cook faster than regular potatoes. They are also super creamy, making the perfect mashed potato consistency.
I used their dynamic duo potatoes for this recipe, but any kind will do. If it’s a Little Potato Company creamer potato, I can guarantee that your mashed potatoes will be incredible.
Transform your leftover mashed potatoes into this skillet Shepherd’s Pie. This recipe is perfect for busy weeknights as everything comes together in one pot.
Saute together onions, carrots, celery and mushrooms, then make a quick gravy. The mushrooms are so meaty and incredible, I could eat this filling by the spoonful.
Spread your mashed potatoes on top, then cover and cook until heated through. Super simple, this is one vegan and gluten-free dinner that you’re going to want to enjoy over and over again this Winter. Enjoy!
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Vegan Skillet Shepherd’s Pie! Have leftover mashed potatoes? Make this recipe! Stove-top stew of vegetables and mushrooms covered in mashed potatoes. A perfect vegetarian and gluten-free comfort dinner.
- 1 tablespoon olive oil
- 1 yellow onion, chopped (about 1 cup)
- 2 large garlic cloves, minced
- 1 cup chopped carrots
- 3/4 cup chopped celery
- 16 ounces button or baby bella mushrooms, roughly chopped
- 1 tablespoon vegetarian worcestershire sauce (I love Annie’s brand)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 tablespoon tomato paste
- 1 tablespoon flour (use gluten-free for gluten-free version)
- 1 1/2 cups vegetable broth
- 1 cup frozen peas
- 4 cups leftover mashed potatoes (using The Little Potato Company potatoes)
- Heat the oil over medium heat in a large skillet, preferably one with sides. Add the onion, garlic, carrots and celery and cook until soft, about 7-9 minutes, stirring often.
- Add in the mushrooms and cook another 10ish minutes until mushrooms are browned and reduced. Depending on how large your skillet is, it may take longer or shorter until mushrooms are well browned.
- Add in the worcestershire sauce, salt, thyme and paprika. Stir together, then add in the tomato paste and stir until dissolved.
- Sprinkle the flour on the vegetable mixture and stir until just combined. Add the in vegetable broth and cook for another few minutes until thickened. Stir in the frozen peas, then taste as needed for salt/pepper as needed.
- Cover with the leftover mashed potatoes (I like to warm them in the microwave with a splash or two of vegetable broth to make them easier to spread), then cover and cook until heated through.
Thanks again to The Little Potato Company for sponsoring this post. We LOVE their creamy potatoes! Thanks for supporting the brands that make DK possible. As always, thoughts and opinions are my own.